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Although ''Brett'' is capable of producing APY from L-ornithine, the amount produced is much less than that of LAB. In wine, there isn't enough L-ornithine present to production significant amounts of APY from L-ornithine. Therefore, the presence of APY (which is much easier to detect aromatically than ATHP) indicates a bacterial contamination <ref name="Snowdon"></ref>.
The presence of the "mousy off-flavor" caused by forms of THP appears to be temporary in beer. Although not much is known about the degradation or metabolic breakdown of ATHP/ETHP, it tends to age out of beer after 2-6 months. Since the odor/taste threshold for ETHP is much higher than ATHP, and ATHP appears to be metabolized into ETHP by ''Brett'' over time, this may be one of the mechanisms by which the mousy off-flavor ages out of beer. The possibility of ETHP breakdown is not mentioned in any studies that we know of. Another unknown is why does ''Brett'' produces produce ATHP shortly after kegging and force carbonating a beer that has reached final gravity. Pitching fresh ''Saccharomyces'' for bottle conditioning a beer with ''Brett'' in it has reportedly reduced mousy off-flavor detection, perhaps through the quicker metabolism of both the oxygen and sugar that is introduced during packaging time.
===Lactic Acid Bacteria===